Instant Oats Wheat Dosa

Instant Oats Wheat Dosa

Recipe Details

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Ingredients

• Oats flour – 1 cup
• Wheat flour – 1/2 cup
• Asafoetida / Hing – a pinch
• Salt – to taste
• Cumin seeds – 1 tsp
• Peppercorns – 10
• Green chilies – 5–6
• Ginger – 1-inch piece
• Onion – 1 medium
• Coriander leaves – 1 handful, chopped
• Water – as needed
• Oil – as needed

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Preparation

1. Finely chop the onion and coriander leaves.
2. Slice the green chilies into small rounds.
3. Peel the ginger and chop it into very small pieces.

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Cooking Instructions

1. In a mixing bowl, combine the oats flour, wheat flour, asafoetida, and salt.
2. Add the cumin seeds, peppercorns, green chilies, ginger, onion, and coriander leaves.
3. Gradually add water and mix well until the batter is smooth and free of large lumps. The batter should be thin and slightly watery, similar to rava dosa batter.
4. Let the batter rest for at least 10 minutes. If you have more time, you can allow it to rest a little longer.
5. Heat a dosa pan over medium heat. Once the pan is hot, pour a ladleful of batter onto the pan and gently spread it out.
6. Drizzle or spray a little oil over and around the dosa.
7. Cook over medium heat until the bottom turns golden brown and the dosa releases easily from the pan.
8. Carefully flip the dosa and cook the other side briefly until done.

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Tips

Batter Consistency: Keep the batter thin and slightly watery, similar to rava dosa batter.

Flipping the Dosa: This dosa is softer and more delicate than regular dosa. Allow the first side to cook thoroughly and turn golden brown before flipping, otherwise it may break apart.

For a Crispier Dosa: Replace the wheat flour with rice flour for a crispier texture similar to Rava Dosa.

Homemade Oats Flour: If oats flour is not available, dry-roast regular oats for 2–3 minutes, cool completely, and grind into a fine flour.

Serving Suggestion

Serve hot with Coconut Chutney, sambar, or your favorite chutney.